“Fish and Chips” with Salsa Verde

I had just gone and picked up my vegetable and fruit box and found myself with a massive bunch of celery. once I had chopped it up and popped it in a container I had no idea what I was going to do with the leaves left over. I googled “what to do with left over celery leaves” and found out an interesting fact – Celery leaves can be used instead of parsley! Winning! So here is my salmon dish with a Salsa Verde made with celery leaves!


Serves 8


8 x Salmon Fillets
6 x potatoes (skin on and chopped into wedges)
1 x cup olive oil
1 x tsp salt

Salsa Verde ingredients:
1 x Cup celery leaves (if no celery leaves then use parsley)
2 x Cup Basil leaves
2 x tbsp. small capers
1/2 x cup olive oil
1/4 x cup lemon juice


  • Process all the ingredients for the Salsa Verde and set aside (I made this a day in advance and popped in the fridge in an ait tight container)
  • Par boil potato wedges with skin on for about 6 minutes once boiling, drain and set aside to dry out
  • PreHeat oven to 180 degrees
  • Toss wedges in 1/2 cup olive oil and a little bit of garlic salt (not too much!!) put in oven not overlapping and bake for 30 minutes
  • Once the potato wedges start to colour put salmon fillets skinside UP on a baking try, drizzle with left over oil and place in oven
  • After 20 minutes remove both wedges and salmon, plate up and drizzle Salsa Verde to serve.

I serve this with a side salad of whatever I had in my fridge, it worked well to balance out the flavours but is not required 🙂


One thought on ““Fish and Chips” with Salsa Verde

  1. Pingback: Posh fish and chips! | Cook with Samantha

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